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Crispy Orange Beef

Crispy Orange Beef combines savory and sweet flavors with a satisfying crunch, offering a healthier twist to traditional takeout. Perfect for meal prep or a quick weeknight dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds beef top sirloin, thinly sliced Use lean cuts for a healthier option.
  • 2 cups water For cooking rice.
  • 1 cup long grain rice Replace with brown rice for added fiber.
  • 1/3 cup white sugar Can be replaced with honey or agave for a natural sweetener.
  • 1/3 cup rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 cups oil for frying Use for frying the beef.
  • 1/4 cup cornstarch For coating the beef.
  • 3 tablespoons grated fresh ginger
  • 1.5 tablespoons minced garlic
  • 2 teaspoons orange zest
  • 8 pieces broccoli florets, lightly steamed or blanched For serving.

Method
 

Preparation
  1. Gather all ingredients to ensure you have everything ready for a smooth cooking process.
  2. Lay the beef in a single layer on a baking sheet lined with paper towels for drying. Allow to dry in the refrigerator for 30 minutes.
Cooking
  1. Bring water and rice to a boil in a medium saucepan. Once boiling, reduce heat to medium-low, cover, and allow the rice to simmer until tender, about 20 minutes.
  2. In a small bowl, mix together the white sugar, rice vinegar, frozen orange juice concentrate, soy sauce, and salt. Set this mixture aside.
  3. Heat oil in a wok over medium-high heat. Toss the dried beef in cornstarch to coat. Fry the coated beef in small batches until crispy and golden brown, then set aside on a plate lined with paper towels.
  4. Drain the oil from the wok, leaving about 1 tablespoon. Add grated ginger, minced garlic, and orange zest to the remaining oil. Cook and stir briefly until fragrant.
  5. Pour the mixed soy sauce mixture into the wok; bring to a boil, and cook until thick and syrupy, about 5 minutes. Stir in the fried beef and cook until heated through.
  6. Serve hot over the prepared steamed rice, garnished with lightly steamed or blanched broccoli.

Notes

For storage, allow to cool completely before placing in an airtight container. Can last in the refrigerator for up to 3 days or be frozen for up to 3 months. To make a high-protein, low-carb version, consider substituting rice with cauliflower rice.